Beautiful spring weather where finally all of the herbs are starting to grow, will give us a great option of going into the woods, pick Wild garlic or Ramp as somebody calls it and make a perfectly tasty Keto Wild Garlic Ramp Pesto, that will last for a long time in your fridge and can be added to almost anything.
Spring is here, the sun is shining finally a bit longer and stronger, and the weather is getting more pleasant.
Wild Garlic Pesto
And that is the best time for weekends trip into the woods. At the beginning of April, a wild garlic or a ramp is starting to grow all over. And you do not need to travel far for it. We normally go just into the outskirts of our town, into a big park and garlic is everywhere. Do not forget to take a big bags, because once you will start picking, you would not know when to stop. Try also Wild Garlic Chips.
The best time to pick ramp or wild garlic is at the complete start of the season when the leaves are still young and fresh. The second reason is, that at the beginning of April when the wild garlic starts growing you would have no problem mixing it with Lilly of the Valey, which is pretty dangerous to our body. Lots of people mix those 2 leaves up, but even though they do look a bit similar, wild garlic has got a strong smell of garlic, which cannot be missed. And as I wrote, if you go at the beginning Lilly of the Valey does not grow as yet.
Wild garlic ramp pesto is very easy to make and once you are done, you can enjoy the wild garlic throughout the whole year.
I keep it in the fridge and use it whenever needed. We add it to salads, make spreads for bread, soups, marinate meat, use it on pasta. The choice is really wide. Lots of people add pine nuts or any other nuts, but since we use nuts almost in everything, I like it pure, just with olive oil and a bit of salt.
And just in
Wild Garlic Ramp Pesto
Wild Garlic Ramp Pesto can be enjoyed throughout the whole year. Add it to salads, make spreads for bread, soups, marinate meat, use it on pasta.
Ingredients
- 200g Fresh wild garlic
- 200ml Extra virgin olive oil
- Himalayan salt
Instructions
- Wash and dry clean all the wild garlic leaves
- Prepare the best extra virgin olive oil you can get. At the end, you are going to use it for a whole year, so you want the best.
- Place leaves into the mixer, add a bit of olive oil and mix it.
- The process takes a bit longer, because you need to mix it into a smooth paste.
- Slowly keep adding salt, leaves and olive oil until you get a desire thick paste.
- Keep it in the fridge whole year long
- Bon appetite
Nutrition Information
Yield
300gServing Size
100gAmount Per Serving Calories 371Total Fat 38gCarbohydrates 3,6gFiber 1,2gProtein 4,1g
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Let me know in the comments below how do you use the wild garlic. it would be interesting to know and maybe I can also try some ideas.
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Jules Shepard
Wednesday 5th of December 2018
The color of this pesto is beyond lovely! How much greener could it get? Have already pinned it and look forward to giving it a try.
Lowcarb nocarb
Thursday 6th of December 2018
Dear Jules,
I love that as well. It always comes this perfect green. And stays green forever.
Have a great day
Zuzana
Edyta at Innocent Delight
Friday 13th of April 2018
This looks fantastic. I will have to look for wild garlic on my farmers market and make it as soon as I find it!
Lowcarb nocarb
Wednesday 25th of April 2018
Dear Edyta, Yes, try it. It is really great and lasts a whole year in the fridge.
Zuzana